If you’re looking for something a little different in the chocolate chip cookie world, try these soft, hearty, chewy Rye Chocolate Chip Cookies!
Rye Chocolate Chip Cookies
Chocolate chip cookies are never boring, but I still enjoy finding new ways to make them in different ways. I recently got a bag of rye flour from King Arthur Baking along with a few recipe ideas for using it. I kept coming back to these Rye Chocolate Chip Cookies. Intrigued by the promise of a tasty twist on a classic, I couldn’t resist giving them a try.
And I must say I have been extremely pleased with the result. The rye flour adds a hearty, nutty flavor that I really enjoy. Underneath that, they’re still the kind of chocolate chip cookies we all know and love. But the rye flour gives them that little extra something to make them different.
In addition to that flavor difference, you may also notice that these soft cookies are also a little chewy. It’s really a perfect combination of texture and flavor.
If you’ve made chocolate chip cookies previously, making these cookies will feel quite familiar. My only word of warning is that the rye flour gives the resulting dough a slick texture. It’s not enough to make the dough difficult to handle, but it will be different than a cookie made with all-purpose flour. That consistency may make it more challenging to get the chocolate chips mixed into the dough. It will work, though, with a little extra effort in mixing in the chips.
If you’re looking for something different to change your chocolate chip cookie routine, then try these Rye Chocolate Chip Cookies. I was pleasantly surprised by how very much I like them, and I hope you will find that you love them, too!
More Chocolate Chip Cookie Recipes
- Dorie’s Chocolate Chip Cookies
- Browned Butter Salted Chocolate Chip Cookies
- Jacques Torres Chocolate Chip Cookies
King Arthur Baking kindly provided me with a goodie bag of their products to celebrate their new branding and new name.
2 Comments on “Rye Chocolate Chip Cookies”
I only have a small amount of rye flour and not going grocery, for the remaining flour could I substitute all purpose flour?
Yes, that should be fine.